Jul 23, 2014

ROSETTE COOKIES/ In Pink



Thinking of you today ... my sweet, loving, beautiful mother.

I was very lucky to have her … my wonderful mother who was such a compassionate, thoughtful, understanding and special person. I was especially lucky because she was not only my mother but my best friend. We were like twin sisters; we were so close. There are not enough words to express how much love and appreciation I have for the constant love and support from Mom throughout my life. She was always there for me, for us…. Dad, my brothers, her mother and siblings, nieces and nephews, daughters-in-law and grandsons. Her spirit and goodness lives on in us and in the great-grandchildren she never knew. Mom would be 88 today … oh how she would not have liked that big number! I’m sending my birthday wishes to the skies today with thanks for watching over us from heaven.

Mom's High School Graduation (1944); new Mom with my oldest brother (1949)

With my younger brother (1966); holding his son (1991)

Doesn’t every lady like pink? Mom was no exception and she liked pink roses. This is my basic shortbread cookie with lemon instead of vanilla flavoring. The icing is traditional buttercream. This was my first time making rosettes and it’s not as easy as it looks. With such a large decorating tip, it takes lots of squeezing. These cookies are less time-consuming than decorating with royal icing and great for a last minute dessert. Just get ready for a sugar rush at the first bite! 


Round Cookies
Round Shortbread Cookies
Crusting Buttercream Frosting tinted Pink with AmeriColor Electric Pink
Disposable piping bag & coupler
Wilton Decorating Rose Tip #M1


Crusting Buttercream Frosting
4 cups            Confectioner’s sugar, sifted
1 cup              Crisco Shortening
1/2 tsp            Vanilla (use clear extract for white frosting)
1/4 -1/2 cup    Milk

Cream Shortening and Vanilla for 2 to 4 minutes.
Add Confectioner's Sugar one cup at a time. Alternate with Milk.
Use more milk for a creamy consistency. Use less milk for a stiff consistency.
Makes 20 rosettes.
[This is a slight variation of the Perfect Crusting Buttercream recipe at I Am Baker]

Using any large rose tip apply icing.
Pipe from center of cookie and swirl to the edge of cookie.
Repeat for a fluffier rose. 
Buttercream frosting remains soft. Cookies must be stored in a single layer.


Enjoy!

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